Saturday, November 13, 2010

Spiced Sweet Potato Bundt with Brown Sugar Icing

Dude! It's Day #28 of I Like Big Bundts! The Food Librarian brings you 30 Bundts in 30 Days. National Bundt Day is right around the corner. Monday! Do you have a Bundt in the oven? (Hum...that sounds kinda personal.) Let me just say that I hope you make a Bundt to celebrate National Bundt Day!

Today I have the perfect Bundt for Thanksgiving or after Thanksgiving. Every grocery store is going to sell yams and sweet potatoes for pennies, so pick up some extra to make this yummy bundt.

You need about 2 medium sized red sweet potatoes to make 2 cups. I bought some “white” and “orange” (often called a yam) sweet potatoes but ATE them instead of saving them for this recipe. I love sweet potatoes! So, this recipe ended up with one orange flesh and one white flesh.

The glaze is a slightly caramelized brown sugar topping. You boil butter, brown sugar and cream in a pot for 3 minutes. Pour over powdered sugar and whisk together. You are supposed to wait 15 minutes for it to cool off to the right consistency…but I needed to get to work so I threw it over an ice bath and kept whisking.

You should try this recipe! The cake is really good. Soft and not too sweet (my favorite). And if you have leftover yams/sweet potatoes this Thanksgiving, you have a good home for them.

You will need to email me: (1) Link to your blog post (I will use one photo from your post for the round-up) or (2) One JPG photo if you don't have a blog, (3) Your name (that you want published on the blog) and title of your Bundt (4) Mailing address for the button (including your full name for mailing). You have until Monday, November 22nd to send me the information, so feel free to post on actual National Bundt Day (Nov 15th). Please don't rummage through your archives for an old Bundt, you need to bake something fresh for National Bundt Day to qualify for the button (doesn't have to be a new recipe, just something made this month please :) Your family, friends and co-workers will thank you! :)

You said that you made a sweet potato bundt cake with raw sweet potatoes and now you made one with cooked sweet potatoes, is there any difference in the raw sweet potatoes versus the cooked sweet potatoes versions.

Dear Jackie,I'm sorry, but I have a very poor "taste" memory! If I remember correctly, the shredded bundt wasn't as "soft" in texture as this one. They were both moist, but I think this one, with the mashed potatoes, was softer. But again, my memory fails me much of time, especially with so many Bundts! I hope you understand! :) - mary

I'm so happy you tried my suggestion! Yours looks so pretty especially with the icing. I'm so sad I won't have a bundt ready for National Bundt Day. I've been planning on having one ready since you began your 30 day quest, but I was out of town and then I had some baking mishaps this weekend and suddenly I was out of time.

I am about to make this cake because it is exactly up my alley. Do you think it would make a difference if I used boiled mashed sweet potatoes instead of baked? Like, maybe they would have too much moisture if I boiled them?

Joanna, I have no idea. :) Hum, I would think they would have a more moisture...so you might want to cut down on the liquid...but that would mean less oil or egg and that may affect the texture and mouth feel. So, I'm definitely no expert on this! Good luck and let me how it turns out! :) - mary